Updated: Sep 6
In the heart of the Yarra Valley region is a dynamic and refined F&B and Wine establishment termed Hubert Estate, that is led by by the wonderful team of Ryan Hospitality, who is responsible for creating Michelton Winery and Nagambie Brewery & Distillery. This fascinating new Estate is designed by Cera Stribley and it juxtaposes the elements of food and wine together in a cellar-door, boutique wine store, event space and restaurant (heaps of people during lunch time, from even the close-by locals and corporate crowd) along with an art gallery, and with key plans to introduce accommodation and spa-wellness treatments by 2024.
The restaurant, termed Quarters, sit 220 people and is led by dynamic chef, Michael Smith, who take on a modern curated approach, with finesse and European styled cuisine, exuding flavours, structure and fine ingredients. What drove me super-inspired and happy is the wonderful hospitality given by their chief custodian manager, who service attitude and personality is the best I have experienced whilst on my 16-day day in Australia, this July 2023..
Quarters boasts of a custom-built charcoal grill along with a fine-looking Italian-made Marana pizza oven, and we can see the culinary team busy with this apparatus whilst we were dining there, whilst we tasted an entire plethora of snack-lunch plates along with pizza and pasta, along with a superb smokey aroma that permeates the restaurant. With a menu full of familiar Modern Australian and European inspired dishes, Quarters is the perfect spot for foodies, families, and everyone in between.
The Char grilled tiger prawns, so delicately done with chimchurri and charred lime was a sure winner, bursting with flavor and freshness! The dirty martini kingfish ceviche prepared with green olives and smoked caviar drove us wanting for more, with a clean slate of structure and balance. The cajun spiced baked cauliflower lightly toasted with parmesan and labneh, was just a culinary delight. The braised lamp campanelle tasted so good, as I never imagined lamb to be prepared in this format, so the melangé of roasted tomato and pangrattato became a superb dish. The grass fed Southern Rangers scotch fillet weighing 280 grams was delivered with harisa and charred baby gem lettuce - simply exquisite!
It was such a delight to dine here, and it has and will become one of my favourite restaurants in Australia, modern, trendy, classique yet simply tasty and memorable!
The wine style is very apparent notably with Pinot Noir which is so trendy now along with the estate's Cabernet Savignon and Chardonnay varietals, so the portions were good and wonderful and we very much enjoyed them along with our food pairing!
If you would like to make a booking for lunch or dinner, please email firstname.lastname@example.org.